THAI PEANUT SAUCE

1/4 CUP PEANUT BUTTER
1/4 CUP WATER
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
2 GARLIC CLOVES, MINCED 
2 TABLESPOONS RICE VINEGAR


COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT.


CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY.


MAKES 1/2 CUP OF SAUCE.

ORANGE GLAZED SALMON

2 POUNDS SALMON FILLETS (SKINLESS)
3/4 CUP ORANGE MARMALADE
2 GREEN ONIONS, THINLY SLICED
1 GARLIC CLOVE, MINCED
2 TEASPOONS DRY WHITE WINE
1 TEASPOON FRESH GINGER, GRATED
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON CAYENNE PEPPER
PINCH OF FIVE-SPICE
3 TABLESPOONS SLICED ALMONDS, TOASTED


PREHEAT OVEN TO 450.


RINSE FISH; PAT DRY WITH PAPER TOWELS.


SEASON SALMON WITH SALT & PEPPER.  PLACE IN A SHALLOW BAKING PAN; SET ASIDE.


IN A SMALL BOWL STIR TOGETHER MARMALADE, GREEN ONIONS, GARLIC, WINE, GINGER, CAYENNE PEPPER, AND FIVE SPICE.


SPOON MARMALADE MIXTURE OVER SALMON.


BAKE, UNCOVERED, FOR 8 MINUTES OR UNTIL SALMON FLAKES EASILY WHEN TESTED WITH A FORK.


TRANSFER SALMON WITH GLAZE TO A SERVING DISH.


SPRINKLE WITH ALMONDS.


SERVE WITH STICKY RICE AND ASPARAGUS, IF DESIRED.


MAKES 8 SERVINGS.

WASABI CREAM SAUCE

THIS SAUCE IS EASY TO MAKE AND GOES WONDERFULLY WITH ASIAN FOOD.


2 TABLESPOONS BUTTER
8 TABLESPOONS HEAVY CREAM
2 TEASPOONS LEMON JUICE
4 TABLESPOONS WASABI PASTE
1 TABLESPOON SHALLOT, FINELY CHOPPED
1 TABLESPOON SOY SAUCE


IN A SMALL SAUCE PAN OVER MEDIUM HEAT MELT BUTTER.


STIR IN CREAM, LEMON JUICE, SHALLOTS AND SOY SAUCE AND BRING TO A BOIL FOR ABOUT 4 MINUTES.


REMOVE FROM HEAT AND LET SIT FOR 2 MINUTES.


ADD WASABI PASTE AND MIX WELL.


MAKES 20 SAUCE SERVINGS.

SOY HONEY SAUCE

THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS.  


1/2 CUP SOY SAUCE
1/4 CUP SUGAR
1/4 CUP HONEY
1 TEASPOON OLIVE OIL


BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED.


MAKES ABOUT 3/4 CUP OF SAUCE.

SPICY CHICKEN & SOBA NOODLES IN PEANUT SAUCE

IF YOU LOVE SPICY FOOD AND PEANUT SAUCE YOU MUST TRY THIS ONE.  GREAT WITH EGG ROLLS ON THE SIDE.

1 CARROT, GRATED
2 CUPS LOW-SODIUM CHICKEN BROTH
1/3 CUP PEANUT BUTTER
1 TABLESPOON FRESH GINGER, PEELED AND CHOPPED
1 TABLESPOON LOW-SODIUM SOY SAUCE
2 TABLESPOONS HONEY
1 OR 2 TEASPOONS CRUSHED RED PEPPER (HEAT CHOICE)
1 GARLIC CLOVE, MINCED
1 POUND BONELESS CHICKEN BREAST
10 OZ SOBA NOODLES (BUCKWHEAT NOODLES)
6 TABLESPOONS SLICED GREEN ONIONS
6 TABLESPOONS UNSALTED DRY-ROASTED PEANUTS, CHOPPED


COMBINE 1/3 CUP BROTH, PEANUT BUTTER, GINGER, SOY SAUCE, HONEY, CRUSHED PEPPER, AND GARLIC; STIR WITH A WHISK UNTIL SMOOTH.

PLACE CHICKEN AND 1 2/3 CUP BROTH IN A LARGE SAUCEPAN.  BRING TO A BOIL.  

REDUCE HEAT, AND SIMMER 4 MINUTES OR UNTIL CHICKEN IS DONE.  


REMOVE FROM HEAT; LET STAND 20 MINUTES.  

DRAIN AND CUT CHICKEN INTO 2-INCH PIECES.  


COMBINE CARROT, PEANUT SAUCE, CHICKEN, AND NOODLES IN A LARGE BOWL; TOSS TO COAT.  

SPRINKLE WITH ONIONS AND PEANUTS.

MAKES 6 SERVINGS